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General Discussion

Camp cooking for about 50 people over 5 days

kriscook | Jan 29, 201912:00 PM     5

I am responsible for taking over the menu planning and implementation for 50 people in April while camping in Georgia. When I say camping, I mean tent camping (car camping); we take over the camp ground with our large group and have a blast. We have put together a nice setup over the last 10 years or so. Including a large pop up tent, 5 folding tables, a grill, a 3 burner propane stove, a single burner kettle stove, a 100 cup coffee maker and all the pots, pans, bowls, utensils, dishes and coolers we can use. I am being handed the organization task from the person who has managed this from the beginning. We have many people who have food allergies, some vegetarians, a lot of gluten free people and the meal preference is for organic, veggie heavy, with consciously sourced meats. We have a menu in place that has been working for the last decade, and I'm looking to update it a bit. Our method so far is to have 4 or 5 small groups of people prepare as much as possible ahead of time, freeze it in aluminum pans or ziplock bags and truck it to camp. Once there, we thaw, reheat and finish off the meal before serving. There's a team of about 5 of us who run the kitchen. At this time, I'm wondering if anyone has any meal suggestions that would fit this method of prep that would accommodate food allergies. I'm thinking especially about breakfast, as one can only have so many mediocre frittatas and oatmeal never really seems to appeal to many. Thanks so much for your ideas!!

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